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Book Review: Back of the Boat Gourmet Cooking

When you think of backyard BBQ by the pool, what typically comes to mind? Burgers, hot dogs and if you’re going gourmet, maybe some chicken, fish or steak. How about if you’re boating all day, what ends up in your cooler? Chances are it is peanut butter and jelly sandwiches, some fruit, and maybe a juice box or two. Can you do gourmet cooking on the back of a boat? With a little bit of prep and the book Back of the Boat Gourmet Cooking you can be eating in style with creative, fun and easy to prepare dishes.

Why a cookbook review on a wine blog? Back of the Boat Gourmet Cooking is written by two local Spokane writers, Bonnie Clark and William Maltese, AND the majority of the recipes in the book feature wine pairings! I love this concept and would love to see more cookbooks move this direction (even if just generic varietal suggestions). Bonnie and her husband Bruce are avid boaters. While their gourmet adventures started quite modestly with sandwiches and chips, Bruce and Bonnie quickly learned that with the use of small hibachi grill (gas or propane), a few essential tools and some basic ingredients, there was more to the world of weekend cuisine than weenies and burgers. William, Bonnie’s cousin, avid boater and accomplished author of over 200 books eloquently states in the prologue:

“Of course, for those of you who don’t own a boat, large or small, probably never will, or don’t really ever want to, there’s nothing here that you can’t whip up just as easily on solid ground, whether or not at a back yard barbecue, or on a picnic, or just while camping out.”

Back of the Boat Gourmet Cooking is laid out like a typical cookbook with thought out categories including Starters and Snacks, Eggs, Salads, Fish and Seafood, Pasta (yes on a boat), Pizza and even Dessert. Each of Bonnie’s tried and true recipes provides the ingredient list along with sections that outline any prep that needs to be done “at home” and how to prepare “on the boat.” As I thumbed through the 100+ recipes, I couldn’t help but notice how simple yet flavorful most of the meals seemed to be. It was also exciting to see many Spokane wines featured as the suggested wine pairing.

Curious, I decided to put a recipe to the test. While I’m not a boat owner, I’m always looking for new barbecue creations. My eyes landed on page 80, “Inside out Blue Cheese Buffalo Burgers”

1 ½ pound of ground beef or buffalo

4 ounces of blue cheese, crumbled

1 cup French’s French Fried Onions

3-4 pepperoncinis, minced

2 tablespoons of wine or water

Jalapeno Focaccia bread

While Bonnie and William explain in more detail about grilling and cooking (with a few side notes as well), the basics are you mash all the ingredients together (except the bread) and form patties to cook (see pictures). A few minutes on each side the grill and some condiments and you’re eating a gourmet burger. For boating / camping purposes, you would pre-make and refrigerate the patties to cut down on prep time. The suggested wine pairings were three locals Grande Ronde Cellars “Cellar Red”, Whitestone Winery Lake Roosevelt Red, and Townshend Cellars Malbec. Each of these are great wines but we paired it with a 2005 Nodland Cellars Red Blend. The result, a delectable gourmet burger!

Back of the Boat Gourmet Cooking is a must have for any person or family that enjoys camping, boating or is in need of some quick fun and tasty barbecue recipes. The book is available on Amazon.com and locally at Aunties Bookstore (currently order only), at a suggested retail of $14.99.

Win a Gourmet Basket and More

Bonnie and William have a limited number of books available locally that they will sell for $12 to anyone contacting them and mentioning this review (contact info below)

28 comments on “Book Review: Back of the Boat Gourmet Cooking”

Nice review – sounds like a pretty tasty burger too! I prefer putting the blue cheese in a little pocket in the middle of the burger rather than mashing it throughout. That way you have an oozing, hot liquid blue cheese center with every bite. Of course I may be more of a blue cheese fan than the average person…

I make them that way too. Delis! For the boat, the idea is to not have to stand over the grill in the hot sun. By mixing, lightly, the cheese crumbles with the meat, they are not as thick as two patties and therefore grill faster. Same great oozy Bleu Cheese pockets!

Thanks, Josh, for the great review! Glad you like the In and Out Burgers! One of our favs, year round. One recipe I know you will love is the Wine Sorbet! Hope you get a chance to try it. If you don’t have an ice cream machine, just put it in a shallow pan and pop it in the freezer. Great summer cooler.
Thank again! Bonnie

I ordered the book some time ago still has not come but I love the adorable Bonnie and the oh so charming William and can’t wait to get the book! The idea of wine pairings spelled out is such a great idea!

Well, I suppose it wouldn’t be fair actually to have co-authored the book and expect to be included in the drawing as well … Too bad, because I’ve seen the basket and was kind of hoping no one would check in so I could persuade Bonnie and Josh to hand it over to me. Alas, it does look as if that ain’t going to happen.

So, I’ll just thank everyone for participating, and thank Josh for saying nice things about the book and presenting the basket idea to his wider and getting wider readership (has to do with numbers not with waist-lines, by the way).

Sounds like a book that is filled with easy-to-follow directions, photos, wine-pairings…what more could you ask for? I love blue cheese and pepperoncini with lean ground beef! I can’t wait to give it a try.